Cold Fighting Chicken Noodle Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course, Soup
Cold Fighting Chicken Noodle Soup
Description
Cold Fighting Chicken Noodle Soup starts by sautéing diced onions, carrots, and celery in olive oil until soft. Aromatics including garlic, freshly grated ginger, minced lemongrass, fresh thyme, and rosemary are then added to infuse the base with herbal and citrusy notes. Chicken stock combined with bay leaves and water provides the cooking liquid for boneless, skinless chicken thighs, which simmer until tender and fully cooked.
Once the chicken is removed and shredded, small ditalini pasta cooks in the flavorful broth until tender. The shredded chicken returns to the pot along with fresh lemon juice, seasoning with salt and pepper to taste. The result is a delicate yet rich soup with layers of herbal, ginger, and lemongrass fragrance balanced by the brightness of lemon and softness from the pasta.
This soup suits a comforting lunch or dinner, especially when a warm, gently spiced meal is desired. Garnishing with chopped fresh chives contributes a mild onion aroma and color contrast. Its components combine to support a nourishing, satisfying experience without heaviness.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 carrot peeled and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 tablespoon lemongrass minced
- 1 tablespoon thyme chopped fresh leaves
- 1 tablespoon rosemary chopped, fresh
- 5 cups chicken stock
- 2 bay leaf
- 1 pound chicken thighs boneless, skinless
- ¾ cup ditalini pasta
- 3 tablespoons lemon juice freshly squeezed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons chives chopped fresh
Instructions
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
- Stir in chicken stock, bay leaves and 1 cup water. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.
- Stir in pasta and cook until tender, about 8-10 minutes.
- Stir in chicken and lemon juice; season with salt and pepper, to taste.
- Serve immediately, garnished with chives, if desired.
User Reviews
Overall Rating
5
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